Chop the chipotle up into small pieces, not fine though, you want pieces that are visible

In a bowl or container put the chipotle, garlic salt and onion powder

Cut your chicken into small bite size pieces (the tortillas are tiny!)

Add the chicken to the rub and coat generously

Refrigerate until needed

For The Filling:

Slice the peppers into thin strips

Peel and slice the onion

Heat a wok on high

Add the sesame oil

When the wok is really hot add the peppers and onion

Cook the peppers and onions stirring occasionally, when they start sticking to the bottom of the pan add 150ml of chicken stock and stir

As the stock reduces keep adding and stirring, make sure there is always stock at the bottom of the wok

After 15 minutes the peppers and onion should be soft

Add the oyster sauce and stir, you should have quite a thick sauce, if you don't add more stock

Lower the heat to medium

Add the chicken and continue to stir

If your chicken is cut small enough it should be cooked in 6 - 8 minutes.

Place the contents of the wok into a pyrex dish with lid or container with lid to keep warm

Quesadillas Ready For The Grill

Building the Quesadilla:

Heat a dry frying pan on high

Get a gluten free tortilla and spread sour cream and guacamole over it

Add Chicken, peppers and onion

Cover with cheese

Carefully (we are talking gluten free after all!) place the loaded tortilla into the frying pan and cover with another tortilla

Press down with a flippy thing (you know what I mean, the name escapes me)

Once the bottom tortilla has gone crispy turn the quesadilla over - this isn't the easiest of tasks!

It takes us two people and three spatulas (that's what the flippy things are called, right?) to turn the quesadillas, two on the bottom one of the top holding the tortilla down. It's a bit Chuckle Brothers esque in a To You, To Me kind of way.

Edit: We now use the George Foreman grill to toast the quesadillas, so much easier as you don't have to turn them. They come out perfect every time.

Gorgeous gluten free quesadillas, full of rich flavours, with a kick!

You could use whatever cheese you feel like but make sure it's one that melts well. I make my own guacamole for this as it's way better than any shop bought ones and it doesn't have any potential nasties in it. A recipe post for another day.